I remember the first time I baked pumpkin bars—the whole kitchen smelled like my childhood fall afternoons. The cinnamon and pumpkin filled the air while I impatiently waited by the oven. They came out soft, spiced, and just sweet enough. Now, I make them for everything—holiday trays, Sunday snacks, or alongside a cozy pumpkin muffins recipe for brunch.
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Easy Pumpkin Bars
The magic of these pumpkin bars is how quickly they come together. I often whip them up after dinner when the craving hits, and they’re cooling before my favorite show ends. They’re soft, cake-like, and have that warm pumpkin spice flavor you can’t fake.
Once, I took a batch to a potluck along with my pumpkin s’mores recipe, and both disappeared before the main course. That’s when I knew—these bars are not just a treat, they’re a crowd-winner.
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Pumpkin Bars (Easy & Moist Fall Dessert Recipe)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, spiced, and cozy—these pumpkin bars taste like a crisp fall afternoon. I first baked them after school with my mom, hovering by the oven as the cinnamon hit the air. They come together fast, slice clean, and always disappear at potlucks.
Ingredients
1 cup white sugar
1 cup brown sugar, packed
1 cup unsalted butter, room temperature
1 cup pumpkin puree (100% pure, not pie filling)
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup chocolate chips (semi-sweet, white, or chunks)
1 cup mini marshmallows (regular or vegan)
1 cup graham crackers, broken into small pieces
Optional: a few drops orange food coloring
Instructions
1. Preheat oven to 350°F; line a baking sheet with parchment or a silicone mat.
2. Cream butter, white sugar, and brown sugar until light and fluffy.
3. Mix in pumpkin puree, egg, vanilla, and optional food coloring.
4. Whisk flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
5. Gradually add dry ingredients to wet; mix just until combined—do not overmix.
6. Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
7. Scoop dough balls onto the sheet, spacing about 2 inches apart.
8. Press a few extra chocolate chips, marshmallows, and graham bits on top.
9. Bake 12–14 minutes, until edges are golden and centers look soft.
10. Cool on the sheet a few minutes, then transfer to a wire rack.
11. Cool completely if frosting; slice cleanly with a sharp knife.
12. Store airtight (room temp 2–3 days, fridge 1 week) or freeze as directed.
Notes
Vegan marshmallows keep their shape better while baking.
Let bars cool before moving so they don’t break—learned that the messy way on my first batch.
Freeze unbaked dough up to 1 year or baked bars up to 4 months; thaw overnight in the fridge.
For a campfire twist, swirl in crushed grahams and serve with my Pumpkin S’mores Recipe: https://ketoatmeal.com/pumpkin-smores-recipe/
Nutrition
- Serving Size: 1 bar
- Calories: 232
- Sugar: 18 g
- Sodium: 133 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
Ingredients You’ll Need
I keep most of these ingredients stocked because pumpkin baking season hits hard in my house.
For the Bars:
- White sugar and brown sugar for sweetness
- Unsalted butter, room temp for the perfect cream
- Pumpkin puree (100% pure)
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda, pumpkin pie spice, and salt
- Chocolate chips (semi-sweet, white, or chunks)
- Mini marshmallows (vegan ones keep their shape better)
- Graham crackers, broken small
- Optional: orange food coloring
For Frosting (optional):
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
Once, I swapped chocolate chips for butterscotch while making creamy pumpkin pasta for dinner, and dessert still turned out irresistible.
How to Make Pumpkin Bars
- Preheat oven to 350°F and line a baking sheet.
- Cream butter, white sugar, and brown sugar until fluffy.
- Mix in pumpkin puree, egg, vanilla, and coloring if using.
- In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Slowly combine dry with wet ingredients—don’t overmix.
- Fold in chocolate, marshmallows, and graham crackers.
- Scoop dough balls 2 inches apart.
- Press extra toppings on top.
- Bake 12–14 minutes until edges are golden.
- Cool before moving, then frost if desired.
I learned early on—if you move them hot, they’ll break. That happened during my first try, and I ended up with a delicious pumpkin crumble instead.
Step-by-Step Overview
- Mix wet ingredients.
- Mix dry ingredients.
- Combine gently.
- Add mix-ins.
- Scoop, bake, cool, frost, enjoy.
Once I followed these steps with my niece helping, she pressed extra marshmallows on top, and they caramelized perfectly. It’s now her “signature move.”
Tips for the Best Pumpkin Bars
- Use room temp butter and eggs for smooth batter.
- Don’t overbake—edges golden, centers soft.
- Cool fully before slicing.
- Try nuts or swap chocolate for butterscotch.
One time, I forgot to cool them fully before cutting because my husband kept hovering. The edges were messy, but the flavor? Still amazing—he ate three before dinner.
Pumpkin Bars FAQs
Can I use pumpkin puree instead of pumpkin pie filling?
Yes—this recipe is built for puree. If you use pie filling, cut back on sugar and spices.
How should I store pumpkin magic bars?
Airtight container in the fridge up to 5 days, or freeze for 2 months.
Can I make pumpkin magic bars without nuts?
Yes—leave them out or add more chocolate chips.
Can I substitute chocolate chips for butterscotch chips?
Absolutely—it’s a flavor twist worth trying.
I once swapped half the chocolate for butterscotch, and my friends asked for the “secret ingredient” all night.
More Pumpkin Recipes to Try
If pumpkin season is your happy place, you’ll love these:
- Pumpkin S’mores Recipe for campfire flavor at home.
- Creamy Pumpkin Pasta Recipe for a savory twist.
- Pumpkin Muffins Recipe for breakfast or snacks.
Last fall, I made all three in one weekend—by Monday, only the pasta leftovers survived.